Omaha Steaks has provided me the following products for review. I was not compensated for this post. All opinions expressed here are my own.
Growing up, I never thought about how my mom managed to throw these elaborate family gatherings filled with food and drinks galore. I figured everything just magically appeared on the dining table like they were supposed to. It wasn’t until I hosted my first dinner party at my own place that I learned otherwise. The stress. The mess. Feeling the need to please and cater to everyone’s requests.
Dinner parties and holiday get togethers require preparation, organization and plenty of patience. After my big dinner fiasco, I finally asked my mom for her secret. She says to cook what makes you happy and ask for help when you need it. (Geeze, how come moms always know the right thing to say?)
Dinner for guests on short notice is one of my biggest fears. Especially during the holiday season when I’m reconnecting and meeting with friends, everyone seems to end up at my place for dinner. Restaurants are packed, LA freeways are congested, and parking is always a burden. At least my place, there is plenty of street parking and the alcohol is free flowing. This is my go-to steak dinner. It’s a quick and easy meal that can feed a simple dinner for two or a crowd of 12.
I’ve made this dish several times and I still don’t have a proper name for it. I’m not really sure what to call it. It combines two of my fav beef dishes- Filipino bistek and Vietnamese bo luc lac. Bistek is a Filipino dish consisting of pan fried beef with onions marinaded with calamansi and soy sauce. Bo luc lac, also known as “shaking beef,” is a popular stir fry beef dish with onions and watercress. They’re kind of similar but also different. Anyway, I love both and this stir fry beef with onions and scallions is how I meld the two dishes together!
I used Omaha Steaks beef tenderloin steak tips to make this dish. (The steak tips come in one pound packages making it easy to portion for any size party.) It’s a breeze to make and takes about 30 minutes to cook from start to finish. And major points to you if you multi-task by cooking the rice while the beef is marinating. By the time the rice is finished, it’s time to cook the beef.
I cut the tenderloin steak tips into bite-sized chunks and marinated it with soy sauce, garlic, a little fish sauce, and a some salt and pepper. Cover it up and let it chill in the fridge for 20-25 minutes.
The cooked beef is served on a bed of peppery watercress. And if my guests love sour flavors like me, I make sure to provide plenty of lime wedges for a burst of brightness. In half an hour, I can dinner ready on the table with a bottle of red wine. Less time cooking means more time enjoying the company of my friends and family. It’s a great idea to keep your freezer stocked with beef because you never know when relatives might show up at your door.